Classic Tuna Salad Sandwiches with Dill Pickles

Name: Classic Tuna Salad Sandwiches with Dill Pickles
Total time: 15 min
Yield: 4 servings
Cuisine: American comfort
Ingredients: 3 cans (5 oz each) albacore tuna, well drained; 2 ribs celery, finely diced; ¼ cup dill pickle chips, chopped, plus a splash of brine; 2 green onions, sliced; ½ lemon; 8 slices whole wheat bread; 1 romaine heart, leaves separated; 2 Roma tomatoes, sliced; ⅔ cup mayo; 1 tsp yellow mustard; ¼ tsp black pepper; salt

LunchAmerican comfort15 minServes 4515 kcal29 g protein

Creamy, tangy, crunchy tuna salad with celery, dill pickles and a little mustard, piled on whole wheat with lettuce and tomato. The lunchbox classic, made properly.

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Ingredients

3 cans (5 oz each) albacore tuna, well drained
2 ribs celery, finely diced
¼ cup dill pickle chips, chopped, plus a splash of brine
2 green onions, sliced
½ lemon
8 slices whole wheat bread
1 romaine heart, leaves separated
2 Roma tomatoes, sliced

From your pantry: ⅔ cup mayo, 1 tsp yellow mustard, ¼ tsp black pepper, salt.

Instructions

Press the tuna in a strainer with a fork to squeeze out as much liquid as possible, then tip it into a bowl and flake it.
Stir the mayo, mustard, chopped pickles, 1 tsp pickle brine, the juice of the half lemon and the pepper together in a separate bowl.
Fold the celery, green onions and dressing into the tuna until evenly coated. Taste and add a pinch of salt if it needs it.
Toast the bread if you like. Layer lettuce on 4 slices so the bread stays dry, then add the tuna salad and tomato slices.
Top with the remaining bread, cut in half and serve, or pack the tuna salad separately for lunch boxes.

Tip: Mix the dressing first, then add the tuna. The fish stays in nice flakes instead of turning into paste.